Tender buttery slice and bake cookies are topped with tangy apricot cream.
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1 cup Land O Lakes® Butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon Land O Lakes® Butter, softened
1 to 2 tablespoons Land O Lakes® Half & Half
1 teaspoon light corn syrup
Sliced almonds , toasted, if desired
Combine 1 cup butter, sugar, brown sugar and almond extract in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
Press mixture together with hands; divide into fourths. Shape each fourth into 4 1/2-inch log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl. Beat at low speed until creamy and smooth. Frost cooled cookies with glaze. Garnish with toasted almond slices, if desired.
- This cookie dough contains no eggs so it may be prepared up to 7 days ahead. Wrap dough tightly in plastic food wrap; store in refrigerator.
- To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.